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In a nonstick skillet heat oil over medium high heat. Sauté onion, bell pepper, cumin, salt and pepper until light and translucent, about 5 minutes. Add garlic and cook additional 1 minute. Add diced tomatoes, reduce heat and simmer until thick. Stir in shredded chicken, remove skillet from heat and place in bowl.
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Divide mixture evenly among tortillas. Gently fold in edges and roll up. Wipe non stick skillet clean, return to medium high heat and add 1 tablespoon olive oil to pan. Lightly fry chimichangas in batches until crispy and lightly browned on each side, adding additional olive oil to pan if necessary.
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In a small bowl combine avocado, sour cream and lime juice. Mash with a fork until smooth; serve over warm chimichangas garnished with fresh cilantro.